Tag Archives: sukku

Gingerbread Cake with VIDEO


Gingerbread is one most familiar recipe during winters and a must for Christmas and New Year feast. When I got see most of my blogger buddies sharing Gingerbread Men cookies, thought of sharing something different from that and this resulted me for this Gingerbread Cake.

Gingerbread cake consumes almost 5 mins more than the regular cakes, but it tastes heavenly, smells winter with moist texture and beautiful color. Let me share the recipe here, why wait, give a try and feel the winter before it moves off.

CLICK HERE for more Christmas and New Year recipe and CLICK HERE for more baking recipes.

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Gingerbread Cake


  • All-Purpose flour – 2 ½ cups
  • Brown sugar- 2 cups
  • Vegetable oil – 1 ¾ cups
  • Molasses / Palm Jaggery sryup – 3 tbsp
  • Baking powder – 1 ½ tsp
  • Cooking soda – ½ tsp
  • Cloves powder – ½ tsp
  • Cinnamon powder – 1 ½ tsp
  • Dry ginger powder – 1 ½ tsp
  • Eggs – 3 nos (room temperature)
  • Butter milk – 300 ml
  • Milk – 150 ml
  • Salt – ¼ tsp

Making of Gingerbread Cake –


  • In a wide mouth bowl, sieve all-purpose flour, baking powder, cooking soda, cinnamon powder, salt, cloves powder and dry ginger powder, all together and keep it aside.
  • In another bow, break the eggs, add brown sugar and beat it until the sugar dissolves.
  • Add molasses/palm jaggery syrup followed by vegetable oil, butter milk and milk by beating them at regular intervals of time.
  • Meanwhile pre-heat the microwave to 180 degree C and grease the baking tray.
  • Add the sieved flour little by little to the wet ingredients and fold them gently (make sure no lumps are formed).
  • Pour the batter to the baking tray and bake at 180 degree C for 10 mins or until the tooth pick inserted in the centre of the cake comes out clean.
  • Transfer it to plate, once it comes to room temperature.

Serve at room temperature.

For Icing:


  • Cream cheese – 1 cup
  • Powdered sugar – ¾ cup


  • Bring the cream cheese to room temperature, transfer it to a bowl, add the powdered sugar and beat it well until the sugar dissolves.
  • Cut the cake into two equal halves, spread the cream cheese frosting over a piece of cake and cover it with the other piece.
  • Spread the cream cheese frosting all over the cake and refrigerate for 5 to 6 hrs.

Cut and serve chilled.

Sukku Malli Kappi Recipe / Dry Ginger Coriander Coffee/ Black coffee Recipe


Sukku Malli Kappi is one among the traditional and authentic medicinal / herbal beverage among Tamilians. I am a great fan of this kappi from my childhood, my neighbor use to prepare this very often and so I use to have at their home. Sukku means Dried ginger, malli means Coriander – this sukka malli coffee is flavored with karupatti / palm Jaggery. As of now many of the people have forgotten this kappi, as we all look out for something which is very easy, simple and less time consuming, so we are behind instant coffee and never knew the values and taste of this kappi.

Everyone loves this coffee to the core including kids, because of its taste and aroma which fills not only the house but also pulls your neighbor. I would call it, “A Heavenly Drink”.

Health benefits: An excellent home remedy for indigestion and also prevents the bloated feeling in stomach, rich in iron because of the content of Palm jaggery in it, a comforting drink during cold and also helps in relieving chest congestion.

Do check out my Beverage recipe in this link: https://madraasi.com/recipes/beverages/.

Taking this to Fiesta Friday #88 hosted by Angie@thenovicegarderner.

Let us move on to the recipe…

Sukku Malli Kappi

Sukku Malli Kappi


  • Coriander seeds – 1 tbsp
  • Dry ginger / Ginger powder (Sukku) – a small pieces / 1 tsp
  • Water – ½ litre
  • Palm jaggery / Karupatti – 150 gm
  • Filter Coffee powder – 1 ½ tsp

Making of Sukku Malli Kappi / Dry ginger Coriander Coffee –


  • Crush the coriander seeds in a mortar and pestle.
  • If you are using dry ginger, crush it together with coriander seeds in a mortar and pestle, I have used Dry ginger powder.
  • Crush the palm jaggery into small pieces or crumbles.
  • Heat the water in a sauce pan, add in the crushed palm jaggery when it starts boiling.
  • After 5 mins, add in the crushed coriander seeds and dry ginger powder, cover and let it boil for 2 mins.
  • Add in the coffee powder, cover and let it boil for 5 mins.
  • Remove from fire, strain the coffee.

Serve hot.

Note: You can adjust the quantity of the ingredients as per your taste, may be palm jaggery or dry ginger. You can substitute palm jaggery with regular (coconut jaggery) when you don’t have palm jaggery, but it tastes little different. You can also use palm sugar candy (panagarkandu) instead of palm jaggery.